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Questions tagged [rice]

Questions on rice. Please be specific; different rice cooks differently.

393 questions
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Does the inside of a lid used to cook rice or steam vegetables have anything besides water on it?

After cooking rice or steaming vegetables the inside of the lid used to cover the pot has water droplets on it - is it just water or do elements of the food make the lid "dirty" and require washing? Edit: I should have mentioned the assumption that…
MarcGuay
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How to prepare rice in rice cooker so it won't become sticky or clumpy, like Indian takeout in the US?

When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the container as individual grains. This is unlike the rice in say, Chinese takeout, which is much…
Kitkat
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Reducing the moisture in cooked rice for making fried rice

I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and stored for at least 24 hours. However, it's often difficult for me to plan anything a day in advance…
user1997744
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Arborio and Risotto

I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough variety, and I planned on a multi-stage cooking process. I threw it in a pot with some…
Satanicpuppy
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Why is rice parboiled? And how does parboiling change rice?

I have recently been using raw rice at my home. I have noticed that the non-parboiled rice sticks to each other while parboiled rice does not given the same amount of cooking time. My questions: Why is rice parboiled? How does parboiling change…
One Face
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How can I make Chinese Fried Rice like they do on the East Coast?

I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specific). The fried rice I get at Chinese restaurants in California is much lighter in color…
raji
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Why don't most non-East Asian varieties of rice stick together?

Having tried a number of different kinds of rice, I've noticed that the only ones that seem to have grains that "stick" together are white varieties often used in East Asian cooking (jasmine (to some extent), Calrose and other "Japanese" types,…
Maroon
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Must rice always be cooked with some oil or lard?

I'm a totally amateur "cook" and I was always taught that before I cook rice, I have to add some oil or lard to it and cook in that. But why is it necessary? Once I forgot it and everything was the same. Only the bottom layer was burnt just a bit,…
Zoltán Schmidt
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What is a suitable Low carb rice alternative?

For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the sauce and provide that fluffy texture. What is a low carb, or even carb free,…
Mike Sherov
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How do I cook sticky rice/glutinous rice in my rice cooker?

I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I already have a rice cooker - the Hamilton Beach Digital Simplicity Rice Cooker and Food Steamer…
dpollitt
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Pressure cooker rice quality vs high-end rice cooker

I'm considering buying a proper rice cooker, as we've eaten most of the non-stick coating of the cheap one. The forums rave about induction heating, Zojirushi, Tiger, Toshiba RC-18NMF with its cast-iron pot, Buffalo with their stainless steel pots.…
Evgeni Sergeev
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Less sticky rice and lentils

I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest of the ingredients and things taste good. The problem is that the rice and lentils end…
Joe
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What are the benefits of "fuzzy logic" in a rice cooker?

I'm considering making the giant leap to a serious rice cooker -- after research, it seems like the Zojirushi is the way to go, even over the venerated Tiger -- but I'm trying to parse out the dozens of models and various benefits. It seems like…
JeanSibelius
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Stir fry rice clumps

I love stir fried rice but can't get close to restaurant quality. Mine seems to clump or turn almost gummy. What can I do to improve the texture?
apaderno
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"Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice)

I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left over in the fridge when I want them, since we don't eat rice with dinner most…
FuzzyChef
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